Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. overview O ur Bread & Pastry Professional Training Program fully prepares students passionate about bread and pastry for a rewarding career in the baking industry. SFBI recognizes that not every student has the time and budget available for 12-18 months of training. At the same time, students want to be sure they receive the very best education to ensure success in the future. We designed our progressive program to meet these specific needs developing a highly concentrated, focused curriculum with an exceptional level of hands-on practice and deliberately small classes. Our state-of-theart facility, just a short drive from downtown San Francisco, offers spacious classrooms and technologically advanced equipment, giving students the rare opportunity to train in an environment very similar to most modern baking facilities. Since 1996, SFBI has trained hundreds of professional and aspiring bakers from all over the world. We have acted as the unofficial training site for several award-winning Baking USA Teams and hosted a variety of international groups from countries including Russia, China and Japan interested in bringing artisan baking back to their homelands. SFBI is recognized within the industry as a place where artisan baking and pastry is respected, appreciated and celebrated. Our passion for sharing our knowledge and enthusiasm in an effort to raise the level of the craft is well-known throughout the baking community. As the only school in the U.S. dedicated exclusively to artisan baking and pastry, the is the place where better baking begins.
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. objectives During the course of SFBI s Bread & Pastry Professional Training Program, we teach you everything you need to know to perform with excellence and succeed in the baking industry. Program Objectives Understand the history of baking and pastry. Learn proper sanitation and hygiene methods. Discover how to select, purchase and evaluate ingredients. See how ingredients function in baking and pastry. Use baker s math with confidence. Learn how to identify and operate equipment. Understand how to use the professional terminology of the industry. Practice mixing techniques for all styles of bread. Comprehend and perform the bread baking process from start to finish. Understand the complexities of sourdough. Design and produce new formulas. Learn new techniques for baking and the latest styles of bread. Learn mixing techniques for cakes and creams. Understand flavor and texture in pastry. Benefit from a comprehensive introduction to chocolate. Gain an in-depth understanding of mousse and modern cake presentations. Understand yeasted pastries and lamination techniques. Comprehend production methods and planning for pastry operations. Practice procedures for a wide variety of European and American style cakes and pastries. Develop cake decorating techniques and creative presentations. Learn to plan dessert menus and presentations. Discover modern pastry styles and products. Develop production oriented work habits and scheduling skills. Understand bakery layout and design. Learn about the latest industry trends and how to interpret them in your baking.
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. benefits When you receive your diploma from WSFBI s Bread & Pastry Professional WTraining Program, you will have the Wopportunity to join a profession with a legacy of quality, dedication and honor. You can build a career in an industry that continues to thrive and grow in any economic climate. Our program helps you develop life-long skills in a profession that offers security, flexibility and creativity. You will train in a cutting-edge environment with a curriculum that balances theory with hands-on learning, ably preparing you for the real world of baking today! Aspiring Bakers Changing careers or opening a bakery? The Bread & Pastry Professional Training Program gives you the skills and knowledge you need to get started. Working Bakers Enhance your career and your salary with new cutting-edge skills and a deeper understanding of the baking arts. Owners or Bakery Managers Grow your business with the employees you send to train at SFBI. Benefit from the enthusiasm and loyalty that a good education brings to young people with an interest in their work. Give back to the baking community and help contribute to its continued growth by helping to build the next generation of artisan bakers.
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. diploma While ours is not a certificate Wprogram, a diploma from SFBI is a Wpowerful tool in your job search and Wfuture career because of our reputation in the international baking community. Our clients include bakeries from all over the country and our Institute is a well-known and highly regarded resource for baking expertise. You will earn your diploma at the only school in the U.S. dedicated exclusively to artisan baking. Because of our total dedication to the craft, you can be sure that baking and pastry training never take a back seat to other types of culinary learning. In addition, our state-of-the-art facility offers you the chance to train in classrooms that are uniquely representative of the actual production environments you will work in after graduation. What Industry Leaders Have to Say Michel Suas (SFBI Founder) has been a mentor of mine ever since I met him. I have the utmost respect and admiration for his willingness to give and share his knowledge. George Erasmus, VP Production, La Brea Bakery - Los Angeles, CA I have sent key production managers to various bread and pastry courses at SFBI. They have returned energized and feeling more confident with their abilities to take the quality of our products even higher; able to identify and correct problems with our processes and strengthen the knowledge of our crews, making them more productive. JT, Semifreddi s Bakery - Emeryville, CA Where do I go when I need to learn more about baking, or to share what I know? SFBI! I love that place: a church for baking. Craig Ponsford, Owner, Artisan Bakers of Sonoma - Sonoma, CA
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. paris trip It is hard to imagine two better places to train for a career in the food industry than San Francisco and France. Here at SFBI, we have designed our Bread & Pastry Professional Training Program to immerse our students in the food culture of both the U.S. and Europe. You will train at our spacious new facility in South San Francisco, just a few minutes from downtown San Francisco, and spend an optional two weeks at the Ferrandi School in Paris, one of France s most respected baking schools. This adventure in baking will introduce you to the history, tradition and new, trend-setting practices of European baking in the best way possible: first-hand experience. At the Ferrandi School,, you will train with French instructors (translation provided) as you stay in nearby accommodations with your fellow students and absorb the local culture. In the heart of Paris, the Ferrandi School is an ideal learning place for the aspiring baker. Here, you will further master the skills you have gained during the previous weeks of training at SFBI. Note: The cost of the trip to France is not included in SFBI s tuition it is an optional part of training. The SFBI preferential rate (2007 rate tba), plus the cost of airfare are billed separately from the tuition. We now make our trip to Paris available to anyone who is interested in joining us on this extraordinary culinary adventure! Even if you are not enrolled in the Bread & Pastry Professional Training Program, you can join SFBI in France and take part in training at the Ferrandi School. You receive SFBI s preferential rate (2007 rate tba). Please call us for details.
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. tuition We are committed to assuring that any Wstudent who wishes to attend our WBread & Pastry Professional Training WProgram can receive financial assistance if required. SFBI offers student loans for up to 50% of the total tuition. Contact us to find out more about our loan programs, or see the enclosed Tuition Payment Planner for details. Tuition fees for the Bread & Pastry Professional Training Program: $16,985.00 for 18 weeks of training (8 hours per day). 25% of tuition is due upon acceptance to the program. Students who pay the full tuition 10 days before class begins (5/15/07) receive a 10% discount off the prices shown above. Cancellation Policy: Bread & Pastry Professional Training Program For cancellations received more than four weeks prior to the start of the program, any deposit will be refunded in full. Cancellations made less than four weeks before the start of program are subject to a 50% refund on any deposits received. Students who pay 1/2 of tuition before classes begin and the balance 30 days before the last day of class (8/31/07) receive a 5% discount off the prices shown above. 2007 rate TBA for optional trip to France.
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. admission Before applying for the Bread & Pastry Professional Training program, we strongly recommend a visit to our facility. Please contact us to arrange a personal tour. Take a look at the steps below and be sure to let us know if you have any questions. We want to make the enrollment experience as easy as possible for you! Admission Steps 1. Complete the forms in our application package. 2. Mail in your completed forms with a $50 non-refundable application fee. 3. Be sure to send in your forms by the deadline for each session. The deadline for the 2007 session is April 27, 2007. 4. Acceptance letters will be mailed to students within one week of receipt of application, or no later than May 1, 2007. 5. Upon acceptance to the program, a deposit of 25% of the total tuition is required to ensure your space in class. 6. Full balance of tuition is due 10 days before class begins. Visit our website at www.sfbi.com for information about places to stay during our program. SFBI has arranged special rates with nearby hotels for your convenience. The 2007 Session begins on Wednesday, May 30, 2007 and ends on Wednesday, October 3, 2007. The deadline for application is Friday, April 27, 2007.
Bread & Pastry Professional Training Program Our intensive program, with a high level of hands-on training, fully prepares you for a professional baking career. testimonials Here is what some of our alumni has to say about their experience with SFBI s Bread & Pastry Professional Training Program. You can read more detailed testimonials on our website as well! The program delivered more than I had even hoped for...instructors were knowledgeable in their field, up to date on current trends, and good at imparting their knowledge. They were friendly, approachable and made learning enjoyable. The small class size played a big part in the great quality of our experi- ences at SFBI. I feel that I have a good grounding in the underlying principals and fundamentals of baking...having SFBI as a reference I can count on now and in the future gives me confidence that my baking career will be successful. Sharman Kobayashi My training at SFBI gave me the professional foundation for growing and succeeding in the baking in- dustry. I thank the instructors and staff for providing a space where this mid-life-changing IT professional could fulfill his dream to build the perfect passion fruit tart (and baguette, and croissant, and... ). David Schmidt [Looked at three other schools before choosing SFBI] SFBI didn t seem as pretentious as the others. [The training] was going to be more hands-on without the waiter and table setting training/education you needed to do at the other places. Overall, I would rate the Bread & Pastry Program at SFBI as GREAT! Joe Burns I had an excellent baking and pastry arts experience at SFBI, and would (and do) recommend SFBI to anyone who is serious about their desire to learn more about artisan baking and pastry arts. Abbie Jacobs
2007 Tuition Payment Planner Bread & Pastry Professional Training Program Payment Option Total Tuition Due Amount of Loan Due 5/01/07 25% Deposit Due 5/15/07 Due 8/31/07 Due 11/03/07 First Monthly Payment Successive Monthly Payments Interest Rate Applied Cash Plan $15,287* ($16,985 less 10%) n/a $3,822 $11,465 n/a n/a n/a n/a Modified Cash Plan $16,136* ($16,985 less 5%) n/a $4,034 $4,034 $8,068 n/a n/a n/a Tuition Financial Aid SFBI One Year Loan $16,985* $8,493 (50% of tuition) $4,246 $4,246 n/a $708 $708 1% over current market rate Tuition Financial Aid SFBI Two Year Loan $16,985* $7,993 (50% of tuition) $3,996 $3,996 n/a $354 $354 1% over current market rate Optional Trip to France Student Fee $tba* n/a n/a n/a n/a n/a n/a n/a Optional Trip to France Non-Student Fee $tba* n/a n/a n/a n/a n/a n/a n/a * Please note that if you choose to participate in the optional trip to France, the trip will be billed separately and is due upon receipt. 480 Grandview Drive South San Francisco, CA 94080 phone 650.589.5784 fax 650.589.5729 www.sfbi.com Baking & Pastry Arts School for Professionals and Enthusiasts
Bread & Pastry Professional Training Program Loan Application - 2007 Form # FAA-SU07-2007 Session/Application deadline - April 27, 2007 Amount of financial aid you are applying for (please check one): 50% Tuition ($8,492.50) Other amount - please specify loan amount, not to exceed 50% of tuition $ SFBI Loan Program you are applying for (please check one): One Year Loan Plan: Loan to be repaid in monthly installments over a 12 month period. The first payment is due one month after the last day of class November 3, 2007. An interest rate 1% over the current rate will be charged to the amount of the loan. Two Year Loan Plan: Loan to be repaid in monthly installments over a 24 month period. The first payment is due one month after the last day of class November 3, 2007. An interest rate 1% over the current rate will be charged to the amount of the loan. Applicant Information: Legal Name: Mr. ( ) Ms. ( ) Mrs. ( ) Last First Middle Initial Permanent Address: Apt No. City State Zip Country Phone ( ) Fax ( ) Email Social Security Number (if applicable) - - Drivers License Number State Where Driver s License Was Issued Date of Birth / / Length of time at Current Residence years. If less than one year, please list previous address: Financial References and Credit Information - Please complete in full: Employer Information Employer Employer Reference Name Employer Address City State Zip Country Employer Phone ( ) Employer Fax ( ) Employer Email: Length of Employment Occupation Please complete back of this form
Bread & Pastry Professional Training Program Loan Application - 2007 Form # FAA-SU07-2007 Session/Application deadline - April 27, 2007 Applicant s Financial Information continued from front Annual Income $ Monthly Rent or Mortgage Payment $ Bank Account Number (Checking) Bank Name Bank Address Bank Phone ( ) Bank Account Number (Savings) Bank Name Bank Address Bank Phone ( ) Please list 3 personal references: 1. Name Relationship Phone ( ) Address City State Country Zip 2. Name Relationship Phone ( ) Address City State Country Zip 3. Name Relationship Phone ( ) Address City State Country Zip Understanding of Obligation - Please read and sign below: Under the SFBI Loan Program, the repayment for students begins on November 3, 2007. I understand that if I fail to repay my student loan, I will be considered in default and the following may result: 1. My loan will be reported to the National Credit Bureau (or the credit bureau from country of origin) and may have a negative effect on my credit for 7 years. 2. The entire unpaid amount of my loan, including interest, will become immediately due and payable. 3. My federal and state income tax refunds may be withheld or my wages may be garnished. 4. I may be ineligible to receive any federal or state financial aid funds. 5. My loan may be referred to a collection agency and I will be liable for any collection costs. 6. I may be sued by the holder of my loan for all amounts owed, including attorney fees. I acknowledge receipt of the above information and understand that failure to repay my loan(s) could impact my credit record, future financial aid, and/or allow seizure of federal income tax refunds. Signature Date / / I, the undersigned, verify that the information included on this application is accurate and complete. Signature Date / /
Bread & Pastry Professional Training Program Application - 2007 Form # AAF-SU07-2007 Session/Application deadline - April 27, 2007 Date / / Applicant Contact Information: Legal Name First Last Middle Initial Permanent Address City State Zip Country Phone ( ) Fax( ) Email How do you prefer to be contacted? phone email Emergency Contact Information: Name Relationship Phone ( ) Fax( ) Email Citizenship: (please select one) U.S. Citizen Dual Citizenship - please specify country Employment History: Employment you have completed, including summer jobs, internships or volunteer work. Employer Occupation Dates of Employment please see back for more
Bread & Pastry Professional Training Program Application - 2007 Form # AAF-SU07-2007 Session/Application deadline - April 27, 2007 Please describe any previous baking experience: continued from front Education: List all other schools, including summer schools and programs you have attended: Name of School Location (City, State, Postal code) Dates Attended Statement: Please briefly describe what you hope to gain from our training program: Tuition: Tuition for the Bread & Pastry Professional Training Program is $16,985.00 (not including the optional trip to France.) A 25% deposit is required upon acceptance to the program. Payments may be made by check or credit card. Please see our tuition and financing form for more information about payment options. Please Enclose Your (non-reimbursable) Application Fee of $50 Check (please make payable to the ) Visa Mastercard American Express Name as shown on credit card: Credit Card Number Expiration Date: / Thank you for your interest in the!
Bread & Pastry Professional Training Program Loan Options Agreement - 2007 Form # LOA-SU07-2007 Session/Application deadline - April 27, 2007 You must complete the Financial Aid Application in addition to this form. Student Information: Legal Name: Mr. ( ) Ms. ( ) Mrs. ( ) Last First Middle Initial Social Security Number (if applicable) - - SFBI LOAN PROGRAM: (please select one) SFBI One Year Loan Plan: Student accepts a loan from SFBI to be repaid by the student in monthly installments over a 12 month period. The first payment is due one month after the last day of class November 3, 2007. An interest rate 1% over the current rate will be charged to the amount of the loan. SFBI Two Year Loan Plan: Student accepts a loan from SFBI to be repaid by the student in monthly installments over a 24 month period. The first payment is due one month after the last day of class November 3, 2007. An interest rate 1% over the current rate will be charged to the amount of the loan. REPAYMENT SCHEDULE SFBI One Year Loan Plan: 50% of total tuition is loaned to student from SFBI with a repayment schedule of 12 months. The first payment is due on November 3, 2007. Total Tuition = $16,985; Loan Amount = $8,492.50 Student pays 25% deposit on 50% of total tuition $4,246.25 upon acceptance to program. Student pays remainder of 50% tuition $4,246.25 10 days before classes begin May 15, 2007. Remaining balance of tuition $8,492.50 is loaned to student by SFBI. A total of 12 monthly payments in the amount of $707.71, (US Dollars), plus an interest of 1% over current market rate at time of billing, will be billed to the student in 30 day periods, beginning 11/03/07 and ending 10/06/08. Please see back for more...
Bread & Pastry Professional Training Program Loan Options Agreement - 2007 Form # LOA-SU07-2007 Session/Application deadline - April 27, 2007 SFBI Two Year Loan Plan 50% of total tuition is loaned to student from SFBI with a repayment schedule of 24 months. The first payment is due on November 3, 2007. Total Tuition = $16,985; Loan Amount = $8,492.50 Student pays 25% deposit on 50% of total tuition $4,246.25 upon acceptance to program. Student pays remainder of 50% tuition $4,246.25 12 days before classes begin May 15, 2007. Remaining balance of tuition $8,492.50 is loaned to student by SFBI. A total of 12 monthly payments in the amount of $353.85, (US Dollars), plus an interest of 1% over current market rate at time of billing, will be billed to the student in 30 day periods, beginning 11/03/07 and ending 10/06/09. continued from front PAYMENT OPTIONS: Payment of full amount of loan at any time, without penalty for early repayment. Monthly payments upon due date agreed upon in loan program. Consolidated payment at a weighted average interest rate for a longer period of time. This option reduces the amount of payment. If you wish to consolidate, please contact SFBI for more information. UNDERSTANDING OF LOAN OBLIGATION: Please read and sign below. Under the SFBI One Year and Two Year Loan Programs, the repayment for students begins on November 3, 2007. I understand that if I fail to repay my student loan, I will be considered in default and the following may result: 1. My loan will be reported to the National Credit Bureau (or the credit bureau from country of origin) and may have a negative effect on my credit for 7 years. 2. The entire unpaid amount of my loan, including interest, will become immediately due and payable. 3. My federal and state income tax refunds may be withheld or my wages may be garnished. 4. I may be ineligible to receive any federal or state financial aid funds. 5. My loan may be referred to a collection agency and I will be liable for any collection costs. 6. I may be sued by the holder of my loan for all amounts owed, including attorney fees. I acknowledge receipt of the above information and understand that failure to repay my loan(s) could impact my credit record, future financial aid, and/or allow seizure of federal income tax refunds. Signature Date / /
Bread & Pastry Professional Training Program Financial Agreement - 2007 Form # FAR-SU07-2007 Session/Application deadline - April 27, 2007 Student Information: Legal Name: Mr. ( ) Ms. ( ) Mrs. ( ) Last First Middle Initial Permanent Address: Apt # City State Zip Country Phone ( ) Fax ( ) Email Social Security Number (if applicable) - - Application Fee Paid $ Payment Method Date / / 25% deposit Paid $ Payment Method Date / / METHOD OF PAYMENT: (please select one) Cash Plan: 25% deposit paid upon acceptance to program. Balance paid May 15, 2007. Modified Cash Plan: 25% deposit paid upon acceptance to program. 50% of remaining tuition paid on May 15, 2007. Balance paid on August 31, 2007. SFBI One Year Loan Plan: Student pays 25% deposit upon acceptance to the program. Student pays remainder of 50% of total tuition on May 15, 2007. Student accepts a loan from SFBI for up to 50% of total tuition. The loan is to be repaid by the student in monthly installments over a 12 month period. The first payment is due on November 3, 2007. An interest rate 1% over the current rate will be charged to the amount of the loan. SFBI Two Year Loan Plan: Student pays 25% deposit upon acceptance to the program. Student pays remainder of 50% of total tuition on May 15, 2007. Student accepts a loan from SFBI for up to 50% of total tuition. The loan is to be repaid by the student in monthly installments over a 24 month period. The first payment is due on November 3, 2007. An interest rate 1% over the current rate will be charged to the amount of the loan. Other: Please specify. I have read and fully understand all of the options listed above. All of my questions have been answered to my satisfaction. I also understand that I am financially responsible for any and all charges incurred, no matter which option I have chosen. Student Signature Date / /
Bread & Pastry Professional Training Program Authorization to Charge - 2007 Form # SAC-SU07-2007 Session/Application deadline - April 27, 2007 Credit Card Authorization (Debit Cards Are Not Accepted): I authorize the to charge my credit card according to the Payment Option I have selected. My Credit Card is a: Visa Mastercard American Express Name as shown on credit card: Credit Card Number Expiration Date: / Secondary Credit Card (optional): Visa Mastercard American Express Name as shown on credit card: Credit Card Number Expiration Date: / Student Agreement: I agree to pay the (SFBI) in accordance with the Payment Option I have selected. I understand that I am financially responsible for all charges incurred from SFBI and that failure to comply with my financial agreement will result in administrative withdrawal, assessment of late fees, referral to collections and an unfavorable credit reference. I authorize the to charge my credit card any outstanding tuition due according to the terms of the Payment Option I have selected. I understand that this agreement covers tuition only. Travel fees, and any supplies needed for class are not covered under the Student Financial Agreement and must be paid when they are purchased or assessed by the. I agree to notify the in writing of any changes to the status of the credit card(s) listed above, including cancellation of the credit card or changes in the expiration date. I understand that, if for any reason, the is unable to charge my tuition to the account(s) listed above and payment is not made by the due date, I will be subject to administrative withdrawal from the. I also understand that the has the right to pursue collection efforts as it deems appropriate. I agree that the may assess reasonable collection and attorneys fees incurred to collect any delinquent balance. I also understand that in the event my credit card is declined for payment, there will be a $60.00 processing fee assessed to my account (all fees are subject to change). I agree to notify the of any changes in my current address and phone number. I also agree that the terms and conditions of payment are not contingent upon such events as receipt of a grade, an invoice, statement, reimbursement by employer, or qualifying for Financial Aid. I have read and understand the information listed above. All my questions have been answered to my satisfaction. Student Signature Date / / Student Name (please print) SSN #
Bread & Pastry Professional Training Program Cancellation Policy - 2007 All students must read and sign this form. It is important to understand the cancellation policy for the before making your deposit. Please read below, initial in the appropriate places, and sign at the bottom. Be sure to let us know if you have any questions. Cancellation Policy: 1. Students will receive a full (100%) refund on any deposits made for cancellations received more than four weeks prior to the start of any course, seminar, or professional training program. 2. Cancellations must be made in writing. 3. Cancellations made less than four weeks before the start of any course, seminar, or professional training program are subject to a 50% refund on any deposits received. Student Agreement to Cancellation Policy: 1. I understand that the will refund any deposits I have made in full (100%) if I cancel my space in class four weeks or more before class begins. Initial here 2. I understand that I must submit my cancellation to the in writing. Initial here 3. I understand that if I do not cancel my space in class in writing four weeks or more before class begins, I may receive a 50% refund on any deposits received by the. Initial here I have read and understand the information listed above. All my questions have been answered to my satisfaction. Student Signature Date / / Student Name (please print)